Recently I discovered this amazing herb while experimenting with one of the recipes from my FAVORITE blog. If you haven’t visited her website yet you need to stop reading this and go to her website RIGHT NOW!! You can find all her recipes at detoxinista.com and everything she makes is beyond delicious!!
Sharply flavored, Sage is one of the popular pot herbs known since ancient Roman times. This legendary herb with numerous virtues, has been in use in various traditional European and Chinese medicines for its health promoting and disease preventing properties.
Sage is a The botanical name Salvia is from the Latin for “to save or to heal,” as in the word “salvation.” The praise for sage is not unfounded: It is often used as an herbal remedy for afflictions including gas, bloating, and excessive sweating (Sage reduces gas in the intestine and is antispasmodic so it relieves cramps).
Sage has a cooling action that has been shown to reduce sweating by as much as half and stop-breast milk production (if you are breastfeeding avoid consuming sage in large amounts unless you are weaning a child from breast-feeding). This same cooling action may be of value for menopausal hot flashes accompanied by profuse perspiration.
And the best thing about it is that it makes any ordinary sauce extraordinary!!
*Sage herb when used in large amounts causes nervous irritation, convulsions and death. Hence its use is prohibited in known epileptic conditions. The herb should not be used in pregnancy as chemical compounds like thujone in it may cause uterine stimulation resulting in abortion*
Roasted Red Pepper Pumpkin Sage Dipping Sauce
1 small onion, chopped
2-3 cloves garlic, diced
1 c. Milk (I used homemade almond milk but you could use any milk)
½ c. Roasted Red Peppers
½ c. Pumpkin puree
¼ c. Nutritional Yeast
1 0z Shredded Cheddar Cheese (I use Goat Cheddar)
2-3 sprigs Sage (I use extra but I LOVE the flavor. I recommend starting on the lower end and tasting as you go)
Dash Cayenne (use more if you like it spicy)
Sea Salt + Pepper to taste
Heat a non-stick pan over medium heat and sautee onion and garlic in coconut oil. It should take about 10 minutes or so for the onion to soften.
While the onion and garlic are cooking add the rest of the ingredients to a blender or food processor. Add onion-garlic mixture to blender/food processor and blend until smooth.
You can eat this hot or cold. I like to use it to dip steamed broccoli in or use as a sauce for spaghetti squash or zucchini noodles. This sauce will keep in the fridge for 4-6 days but never last that long in my house.